Chef Chris wanted to come up with a healthier alternative to the deep-fried eggplant you typically see on Italian menus, but without sacrificing any of the flavor. He decided on simply roasted thin slices of seasoned eggplant, layered Napoleon-style with hand-sliced fresh mozzarella, and served with fresh roasted tomato sauce.
Nutritional facts
Protein
12g
Carbs
12g
Calories
220kcal
Fat
14g
Ingredients
Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Plum Tomato, Black Pepper, Garlic, Mozzarella Cheese, Canned Tomato, Sugar, Onion, Kosher Salt, Shallot, Eggplant, Basil, White Wine, Parmesan Cheese
Contains milk.
Reviews
4.5
Based on 134 reviews
Stacey · 10/18/24
Delicious with none of the bitter aftertaste eggplant skin can have.
Beth · 10/16/24
Maggie · 10/14/24
It was tasteless. I ordered it because I love eggplant parmesan, but this dish failed on all levels.
Ralph · 10/13/24
It’s usually one of my favorites and I ordered every week however, this week it seemed skimpier than usual and it’s had the same calorie count so I’m questioning it. And it arrived like walk crunched up on one side so presentation wasn’t great this week. I don’t know what’s happening with them.
Bettyann · 10/10/24
The portion was good but overall very tasty 😋
Toya · 10/09/24
Loved this - sauce not acidic at all!
Bettyann · 10/06/24
Juanita · 10/04/24
it was very good
Daveia · 10/02/24
Rachael · 09/28/24
Rachael · 09/28/24
It was pretty good, I'd eat it again, feel like it could have been cooked a little better.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
